Foods Megan Roberts Has Tried

The Mexican fungal delicacy that makes corn taste like a mushroom.

You eat the shell, too.

This cousin of root beer has a long history and a surprisingly minty taste.

This mushroom isn't a mushroom at all.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

This coffee additive and killer of trees has a reputation as a medical marvel.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This fruit can also count as dessert.

A sundae with a surprising mix of flavors that reflect Filipino history.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Colonial Gatorade made from vinegar and molasses is back in style.

The world's least practical and most delicious edible straw.

One of the world's least-loved liquors calls Chicago home.

Donn Beach wrote the recipe for his famously potent cocktail in secret code.

This herb gives cocktails another kind of buzz.

This bright green cocktail doubles as dessert.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

The Carnival cake comes with a hidden baby Jesus inside.

This French wedding cake is a caramel-wrapped tower of pastry balls.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

These inky cloves have aged like a fine wine.

This once-ubiquitous fusion dish is fading into obscurity.

The sweet is naturally a bubblegum shade of pink.